Priya's Pasta Salad
Vegan and gluten free, roasted veggies and tender pasta generously seasoned with Dad's Special Spice Mix makes Priya's Pasta Salad undeniably delicious.
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Servings: 8 servings
Calories: 455kcal
Ingredients
- 12 oz box of shaped pasta - I use Barilla gluten free elbows
- 2 cups raw cashews - unsalted, not roasted
- 6 tablespoon Dad's Special Spice Mix - Found on Etsy & Amazon
- ¼ cup dijon mustard
- ¼ teaspoon fine sea salt
- 6 medium beets - any variety
- 1 red bell pepper - large dice
- 1 purple onion - large dice
- 1 poblano pepper - large dice
- 2 tablespoon olive oil
- salt and pepper to taste
- 1 handful fresh cilantro - roughly chopped
- 1 freshly squeezed lime juice for serving
Instructions
- Several hours to a day ahead, soak the raw & unsalted cashews in tap water. Store cover at room temp. To speed up the process, use very warm water. Once the cashews have plumped up and softened, proceed with the recipe.
- Preheat the oven to 425 degrees. Line a large sheet pan with foil and generously grease the pan with vegetable or olive oil.
- In a large mixing bowl, combine the peppers, beets and onion. Drizzle with olive oil, salt and pepper. Toss to combine and coat all of the veggies well.
- Spread out the veggies on a very well greased baking sheet. I line my sheet pan with aluminum foil for easy clean up. Bake for approximately 25 minutes or until the veggies are browned a bit and cooked to your liking. Remove from the oven and let cool to room temp.
- Drain the softened cashews and process them in a high speed blender or food processor. Add very small amounts of water to keep the blades moving, but don’t add too much at a time. You will likely use about 1 cup of water total. The goal is to achieve a light and super smooth creamy mixture.
- Add the Dad’s Special Spice Mix, dijon mustard and salt to the cashew cream. Pulse a few times to combine well. Taste and add more mustard if needed. Set aside until the pasta is cooked.
- Boil the pasta until barely al dente, quickly drain and shock with very cold water (even ice water is good) to stop the pasta from overcooking.
- Combine the cashew cream mixture with the room temp roasted veggies and the cool pasta. Enjoy right away or store covered in the fridge until ready to eat. Sprinkle with chopped cilantro & a squeeze of lime juice when ready to serve.
Nutrition
Calories: 455kcal | Carbohydrates: 60g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 271mg | Potassium: 882mg | Fiber: 9g | Sugar: 13g | Vitamin A: 647IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 5mg